The coastal cuisine of the Konkan region of Maharashtra and Goa is called ‘Malvani cuisine’. It is predominantly non-vegetarian, although there are a few outstanding veg dishes.
Here are a few specialities:
- Sol kadhi is a pink coloured appetizer made from the kokam fruit and coconut milk, and is considered to be soothing for the body.
- Kombdi vade or murgh malvani consists of chicken pieces with bones, vade (like a puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and sol kadhi.
- Mori masala or shark curry is a popular dish along the Konkan coast. Baby shark is usually chosen for this curry because of its firm meat.
- Malvani mutton curry is a highly popular dish throughout the region and is known for its use of numerous spices in its preparation.
- Bombil fry or Bombay duck fry is a popular dish in the north Konkan region. The fish is dusted with semolina and crisp fried and served with spicy and tangy chutney.
- Phanasachi bhaji is a popular and exotic vegetarian dish, made from jackfruit, chillies and spices.
- Kaju chi aamti is a spicy veggie curry with ground cashews.
- Dhondas or cucumber cake is a baked preparation made from cucumber, rava and jaggery.
- Ghavan is a fried pancake and is especially popular in the Sindhudurg district. Its netted appearance gives it an attractive look.
- Khaproli is a sweet dish popular in southern Konkan and consists of a pancake dipped in yellow sweet juice.
- Tandalachi bhakri made of rice flour, is the Malvani equivalent of the Maharashtrian jowari bhakri.
- Malvani malpua is a sweet deep-fried delicacy, highly popular in Maharashtra. The dish is especially in big demand during Ramzan.
This article was originally written by Rajdeep Kapoor, executive chef at ITC Maratha, overseeing Dakshin Coastal and the Mangalorean Konkan Café for our Short Escapes from Mumbai travel guide.